In a small mixing bowl, add the paprika, garlic powder, thyme leaves, rosemary leaves, black pepper, and bouillon, and mix well.
1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 sprig rosemary, 1 teaspoon freshly cracked black pepper, 1 chicken bouillon cube
Place a wire rack into a deep roasting tray. Add the chicken to the rack, pat dry with paper towels, and lightly drizzle oil on both sides of the bird. Season assertively with salt. Then, sprinkle the reserved spice mixture over the top.
1 whole chicken, 1 cup olive oil, kosher salt
Chill in the refrigerator, uncovered, for eight to twelve hours, but no more than twelve hours.
Once the chicken is ready to cook, preheat the oven to 300°F (149°C).
Remove the wire rack from the sheet tray, and rinse any excess salt or chicken juice from the bottom. Add the potatoes, carrots, shallots, leeks, and chicken stock to the bottom of the pan. Then, season with salt, and drizzle olive oil on top.
1 pound baby Yukon Gold potato, 3 medium carrot, 1 pound shallot, 2 large leek, ¼ cup chicken stock
Place the wire rack on top, and set the chicken on top. Lightly drizzle oil over the top of the chicken and season with a bit more salt.
Bake for three to three and a half hours, drizzling additional oil over the surface of the skin every 30 minutes, or until the skin turns a deep golden brown, the drumsticks are very pliable, and the thickest part of the chicken thigh reaches an internal temperature of 160°F (71°C).
Remove the chicken from the oven, and allow it to rest on the rack, uncovered, for 15 minutes.